Chimichurri Sauce

Chimichurri sauce is a vibrant and aromatic condiment that brings flavor to any table. This zesty blend of fresh parsley, garlic, vinegar, olive oil, and chili flakes is the perfect companion to grilled meats, offering a tangy and herbaceous lift that enhances the natural flavors.

Its simplicity in preparation belies the depth of taste it brings to dishes, making it a staple for barbecue enthusiasts and a beloved addition to various recipes. Whether drizzled over steak, used as a marinade for chicken, or served as a dipping sauce for bread, chimichurri sauce adds a refreshing and bold twist to your dishes.

If you love any sauce that elevates your meal, this is the recipe.

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How to wash fresh herbs

• Start by trimming the bottom of the stems to get rid of any wilted or damaged parts. This step is especially important for cilantro, which can have more dirt trapped in the roots if sold with them attached.
• Place the parsley or cilantro in a large bowl of cold water. Gently agitate the leaves with your hands to loosen any dirt. The debris will sink to the bottom of the bowl while the herbs float on top.
• If the water becomes too dirty, drain it and fill the bowl with fresh, cold water. Repeat the rinsing process until the water remains relatively clear.
• After the initial rinse, transfer the herbs to a colander and give them another thorough rinse under cold running water. This helps to wash away any remaining dirt particles.
• I don’t recommend washing your herbs and then storing them. Unless you can dry it thoroughly, any residual water will lessen the herb’s freshness and could cause wilting and blackening.
• Before using, give the herbs a visual check and remove any damaged or discolored leaves.

Helpful tips

• Fresh parsley, cilantro, and garlic are the key to a vibrant and flavorful chimichurri. The freshness of the herbs significantly impacts the sauce’s taste and color.
• Chimichurri is all about balance. Feel free to adjust the garlic, vinegar, and chili flakes according to your preference. Some like it garlicky or with more heat, so tweak it until it’s perfect.
• After mixing your chimichurri, let it sit for at least a few hours or, ideally, overnight in the refrigerator. This resting period allows the flavors to meld together beautifully.
• Use a good quality extra virgin olive oil for the best taste. The olive oil is a base for the sauce, and its flavor will significantly influence the overall taste of the chimichurri.
• If you don’t own a food processor, you could chop the ingredients by hand or use a mortar and pestle to break down some of the ingredients like the nuts.
• Even though traditional chimichurri is made with strictly parsley, be like me and try different herbs like cilantro or oregano for a different flavor profile.
• Chimichurri can be stored in an airtight container in the refrigerator for up to a week or two. It may even get better after a few days as the flavors develop.
• Beyond grilled meats, try using chimichurri as a marinade for chicken or fish, a vibrant addition to sandwiches, or even as a unique salad dressing.
• The vinegar in chimichurri adds flavor and acts as a preservative. If the acidity is too strong, you can balance it with a bit of honey or sugar.
• If you want to maintain the bright green color of the sauce for longer, a small amount of lemon juice can help prevent oxidation. But I find that the color never changes because we eat it too fast.

How to make chimichurri sauce

Pre-step

Get out your food processor and rubber spatula.

Step one

Gather the ingredients – parsley, cilantro, cumin, red wine vinegar, olive oil, garlic, and red pepper flakes.

Step two

Add all the ingredients to the food processor. (A)

Step three

Turn the processor on high and let the chimichurri sauce mix. It takes about two minutes. Stop the processor a few times during the processing to scrape down the sides to allow for all the herbs to fully mix. (B)

Step four

Once the ingredients are all blended, transfer the chimichurri recipe into a Ball jar.

Let the sauce rest in the refrigerator for a few hours before using. I hope you enjoyed this chimichurri sauce recipe!

Other delicious sauces

• Pesto sauce
• Sour cream sauce
• Chunky enchilada sauce
• Thai peanut sauce
• Strawberry sauce
• Sriracha sauce

And as always, may all your dishes be delish!

If you’ve tried this or any other recipe on the blog, I’d love to hear your thoughts about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

Chimichurri Sauce

This chimichurri is such a versatile sauce!  You can put it on just about everything!

5 from 6 votes

Print Pin Rate

Course: Dressings

Cuisine: Sauce

Keyword: chimichurri recipe, chimichurri sauce

Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Servings: 32 ounces

Calories: 36kcal

Author: Elaine Benoit

Ingredients

• 1 cup cilantro (washed, de-stemmed, and packed)
• 1 cup parsley (washed, de-stemmed, and packed)
• 1/2 cup olive oil
• 3 cloves garlic
• 1/4 cup red wine vinegar
• 1/4 cup pistachios (or some other nut)
• 1/8 teaspoon salt
• 1/4 teaspoon cumin
• 1/4 teaspoon red pepper flakes (or more if you love it spicy)

Cook ModePrevent your screen from going dark

Instructions

• Add all of the ingredients in your food processor container.
  1 cup cilantro, 1 cup parsley, 1/2 cup olive oil, 3 cloves garlic, 1/4 cup red wine vinegar, 1/4 cup pistachios, 1/8 teaspoon salt, 1/4 teaspoon cumin, 1/4 teaspoon red pepper flakes
• Turn the processor on high halfway through the mixing, scrape down the sides, and continue processing until smooth (about two minutes). Sometimes, you'll have to scrape it down a few times.
• Transfer the sauce into jar. Let it sit in the refrigerator for at least 2 hours before use.
• Eat, smile, and enjoy.

Equipment

food processor

rubber spatula

wide mouth 2 cup ball jar

See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!

Notes

How to wash fresh herbs

• • Start by trimming the bottom of the stems to get rid of any wilted or damaged parts. This step is especially important for cilantro, which can have more dirt trapped in the roots if sold with them attached.

• • Place the parsley or cilantro in a large bowl of cold water. Gently agitate the leaves with your hands to loosen any dirt. The debris will sink to the bottom of the bowl while the herbs float on top.

• • If the water becomes too dirty, drain it and fill the bowl with fresh, cold water. Repeat the rinsing process until the water remains relatively clear.

• • After the initial rinse, transfer the herbs to a colander and give them another thorough rinse under cold running water. This helps to wash away any remaining dirt particles.

• • I don’t recommend washing your herbs and then storing them. Unless you can dry it thoroughly, any residual water will lessen the herb’s freshness and could cause wilting and blackening.

• • Before using, give the herbs a visual check and remove any damaged or discolored leaves.

Helpful tips

• Fresh parsley, cilantro, and garlic are the key to a vibrant and flavorful chimichurri. The freshness of the herbs significantly impacts the sauce’s taste and color.
• Chimichurri is all about balance. Feel free to adjust the garlic, vinegar, and chili flakes according to your preference. Some like it garlicky or with more heat, so tweak it until it’s perfect.
• After mixing your chimichurri, let it sit for at least a few hours or, ideally, overnight in the refrigerator. This resting period allows the flavors to meld together beautifully.
• Use a good quality extra virgin olive oil for the best taste. The olive oil is a base for the sauce, and its flavor will significantly influence the overall taste of the chimichurri.
• If you don’t own a food processor, you could chop the ingredients by hand or use a mortar and pestle to break down some of the ingredients like the nuts.
• Even though traditional chimichurri is made with strictly parsley, be like me and try different herbs like cilantro or oregano for a different flavor profile.
• Chimichurri can be stored in an airtight container in the refrigerator for up to a week or two. It may even get better after a few days as the flavors develop.
• Beyond grilled meats, try using chimichurri as a marinade for chicken or fish, a vibrant addition to sandwiches, or even as a unique salad dressing.
• The vinegar in chimichurri adds flavor and acts as a preservative. If the acidity is too strong, you can balance it with a bit of honey or sugar.
• If you want to maintain the bright green color of the sauce for longer, a small amount of lemon juice can help prevent oxidation. But I find that the color never changes because we eat it too fast.

Nutrition

Serving: 2tablespoons | Calories: 36kcal | Fat: 3g | Sodium: 10mg | Potassium: 23mg | Vitamin A: 195IU | Vitamin C: 2.8mg | Calcium: 4mg | Iron: 0.2mg

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Elaine Benoit

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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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